Roasted Brussels Sprouts & Butternut Squash Salad with Bacon, Feta & Cranberries
Introduction
Welcome to your next obsession! This warm roasted salad brings together sweet, savory, and salty flavors in a single, showstopping dish. With roasted Brussels sprouts and caramelized butternut squash, crispy bacon, tangy feta, and chewy dried cranberries, this salad is hearty enough to be a meal on its own or the ultimate holiday side. It celebrates autumn flavors but is crave-worthy all year round.
Ingredients
Roasted Vegetables:
- 3 cups Brussels sprouts, halved
- 3 cups butternut squash, peeled & cubed
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
Add-Ins:
- 6 slices bacon, chopped and cooked crispy
- ½ cup feta cheese, crumbled
- ½ cup dried cranberries
- 2 tablespoons chopped parsley (for garnish)
Optional Dressing:
- 2 tablespoons balsamic glaze or balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions & Methods
- Preheat oven to 400°F (200°C).
- Prep the veggies: In a large bowl, toss halved Brussels sprouts and butternut squash cubes with olive oil, salt, pepper, garlic powder, and paprika.
- Roast the vegetables: Spread them on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway, until golden brown and tender.
- Cook the bacon: While the veggies roast, cook chopped bacon in a skillet until crispy. Drain on paper towels.
- Assemble: Once the veggies are done roasting, transfer them to a serving dish. Toss in cooked bacon, feta, and cranberries. Drizzle with dressing (optional).
- Garnish with parsley and a fresh crack of black pepper
History
While this exact combination is a modern kitchen creation, its components come from deep culinary roots:
- Brussels sprouts have been cultivated in Belgium since the 13th century.
- Butternut squash is native to North America and beloved for its nutty sweetness.
- Bacon and cheese? Universally adored staples.
- The addition of dried fruit in warm salads traces back to Mediterranean and Middle Eastern dishes for contrast in textures and flavors.
Benefits**
This salad is not just eye-catching—it’s nutrient-rich and:
- High in fiber (Brussels sprouts, squash)
- Contains healthy fats (olive oil)
- Rich in vitamins A, C, and K
- Packed with antioxidants from cranberries
- Offers protein from bacon and feta
- Naturally gluten-free and can be made vegetarian (omit bacon)
Formation / Presentation
Serve it warm or room temperature in a wide shallow platter to showcase the vibrant colors. A final drizzle of balsamic glaze makes it pop, and a sprinkle of feta and parsley adds that “wow” finishing touch. It’s beautiful enough for the holidays but comforting enough for a weeknight dinner.
Lovers of This Dish
- Bacon fans (obviously).
- Vegetable skeptics—roasting makes everything irresistible.
- Holiday cooks looking for something fresh yet familiar.
- Meal preppers—it keeps great in the fridge and reheats beautifully.
- Food photographers—this is a camera-loving dish.
Nutrition (per generous serving, approx. 1 cup)
Calories: ~290
Protein: 9g
Carbs: 24g
Fat: 18g
Fiber: 5g
Sugar: 9g (natural from squash & cranberries)
Sodium: Moderate (depending on feta & bacon used)
To make it lighter: reduce bacon, use low-fat feta, skip or reduce cranberries.
Alternate Methods
- Air Fryer: Roast veggies in batches for extra crispiness.
- Vegetarian: Swap bacon for roasted chickpeas or smoked almonds.
- Vegan: Use vegan feta and skip bacon or use tempeh bacon.
- Sweet Touch: Toss squash in a little maple syrup before roasting.
Conclusion
This salad is a marriage of comfort and nutrition, a blend of textures and flavors that’s both grounded and gourmet. It’s the perfect make-ahead dish, ideal for potlucks, Thanksgiving spreads, or cozy Sunday dinners.
Conclusion for the Lovers**
To all the salad-lovers, bacon believers, veggie convertors, feta fanatics, and flavor chasers: this one’s for you. Every forkful is an ode to balance—sweet, savory, crispy, creamy, and above all, satisfying. One bite, and you’ll know: this isn’t just a salad—it’s a celebration.